Anonymous Fri Oct 07 16:49:29 2005

1-1/2 c Sourdough starter sponge*

2 c Whole wheat flour

2 tb Sugar

1/2 ts Baking powder

1/2 ts Salt

1/4 ts Cinnamon

1/4 ts Nutmeg

1/4 ts Cloves; ground

1 Egg; slightly beaten

1/2 c Milk

In sourdough starter put the beaten egg and the 1/2 cup milk. Sift all the dry ingredients

together; add to the starter mixture. Work until the dough forms a smooth ball. Add more

flour if needed. Dough should not be sticky, but should be soft. Cover and let rise for 1/2

hour or so. Divide into 4 equal parts. Shape each into a ball. On a lightly floured board, roll

out each ball into an 8-inch circle. Cut into quarters. Heat 1 1/2 inches of salad oil in a

heavy skillet at 400F. Lower 1 portion of dough at a time into the hot oil; as soon as it

returns to the surface, immediately turn over, using a slotted spatula. Continue to cook for 2

minutes or until puffed and golden brown. Lift out and drain on paper towels. Serve warm.

Good with lamb stew. * Take your Mother Reserve out of refrigerator the night before, mix 1

1/2 cups water, 1 1/2 cups flour and the Mother Reserve and 1 tablespoon sugar. Cover

and let set overnight. Next morning take your Mother Reserve back out, and a

fter taking out what you use in the recipe, sprinkle the reserve with a dash of sugar and

return to the refrigerator for future use. From Pat\'s Sourdough & Favorite Recipes